Today we want to suggest you a traditional peasant way of making chicken in Tuscany A very tasteful recipe ,and you may find yourself dipping bread in the gravy until you've finished every drop. In Italy we call it “fare scarpetta”
30g dried mushrooms
500 ml tomatoe purèe
3 ladlefuls of stock
½ glass of white wine
4 spoonfuls olive oil
Soak the mushrooms in some lukewarm water for about 10 minutes. Peel the tomatoes and cut them into small pieces. Cut the chicken into pieces and place it in a pan with oil, salt and pepper. Brown over a medium heat. As soon as the chicken is golden, cover it with the wine, letting it evaporate over a high flame. Add the mushrooms and the purèe. Continue cooking for about 50 minutes, adding the stock a little at a time.
Suggestion: the mushrooms can be substituted with 400g of green, red and yellow peppers.